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Preparation

Preheat oven to 425°F.

On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles.

Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet.

Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste.

Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.

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Recent Reviews

I've been making this tart for years now, to raves from friends. The pastry crust was always a bit soggy, though. Now, I'm pre-baking the crust (about 10 minutes) with a bit of shredded cheese. The latter melts and seals the crust. I also am salting my tomato slices and letting them drain in a colander for 30 minutes prior to 'shaking' them of seeds & liquid, before putting them on the tart. Both of these reviewer suggestions are excellent. Thanks!

davided from Madison, WI /

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Fabulous when great tomatoes are in season. Bake the pastry crust a little first. I also salted then drained the tomatoes and used pesto.

ShauneenH from South Carolina /

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I've made this several times. To correct the sogginess issue I salted and drained the tomatoes before hand.

tangogowench /

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I love this recipe - have made it without the anchovy paste, using parmesean on the crust while pre-cooking. I added mozzarella after the crust is golden and then topped with the tomatoes and garlic oil. My secret to avoiding soggy crust is to salt the tomatoes and set out on paper towels for 30 minutes before adding to tart. Delicious!

mwoolphd /

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Great, but the tomatoes made it a little soggy. I may use 8oz. instead of 4 oz. of mozzarella the next time I make it.